Lemony Chicken Asparagus with Bow Ties |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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With plenty of lemon flavor and fresh asparagus, this chicken entree really shouts, Spring! Guests are always intrigued by the lovely lemon cream.—Helen McGibbon, Downers Grove, Illinois Ingredients:
8 ounces uncooked bow tie pasta |
3/4 pound boneless skinless chicken breasts, cut into 1/4-inch strips |
2 tablespoons butter |
1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces |
1/4 cup chicken broth |
2 tablespoons lemon juice |
1/4 cup heavy whipping cream |
3 green onions, sliced |
2 tablespoons minced fresh parsley |
1 teaspoon grated lemon peel |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Cook pasta according to package directions. In a large skillet, saute chicken in butter until juices run clear. Remove with a slotted spoon. Reduce heat to medium; add the asparagus, broth and lemon juice. Cover and cook for 4-5 minutes or until asparagus is crisp-tender.
2. Stir in the cream, onions, parsley, lemon peel, salt and pepper. Return chicken to the pan; heat through. Drain pasta; add to the skillet. Yield: 4 servings.
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